Image

Image

Click On Words Below To View Sample Menu

The Plaza Set Wedding

Passed Hors D’ Oeuvres

Shrimp Cocktail with Bloody Mary Cocktial Sauce
Brie, Raspberry and Almonds in a hand shaped Phyllo Star
Smoked Salmon Gateu with dill creme fraiche
Herb Polenta Cakes with Grilled Duck and Apricot Chutney
Lump Crab Cakes with a lemon Aioli
Manchego Cheese & Quince in a Phyllo Cup
California Rolls with Wasabi and Soy Dipping Sauce
Lemon-Thyme Lamb Loli-POP, Taziki Sauce
Endive Spears Filled with Crabmeat Salad and Topped with a Pickled Red Onion Relish
Soup Shooters ofGazpacho with a Dollop of Minted Chive Crème Fraiche

Sit Down Sample Menu

First Course

Pan Seared Sea Scallops over Wild Mushroom Risotto Topped with a Tomato Confit Drizzled chive oil

Second Course

Asian Pear and Baby Arugula Salad with Sesame Dressing

Entree

(assign one of the following entrée per guest)

Grilled Lobster Tail Brushed with Roasted Garlic Butter &
Petite Fire Grilled Tenderloin

Slow Braised Short Ribs of Beef over Sage Scented Potato Pancake topped with Frizzled Leeks

Baby Lamb Chop & Petite Beef Tenderloin
Potato Galette; Cognac Mustard Sauce and a Port Wine Reduction

Mashed Yukon Gold Potato with Truffle Oil

Summer White Asparagus

Dessert

Flourless Chocolate Sin Cake with Rum Caramel Banana Sauce and Chantilly Cream

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Orange Pekoe and Herbed Teas

All Classic Buffet Wedding

Passed Hors D’ Oeuvres

Pan Seared Scallop with Sweet Red Onion Marmelade & Safron Aioli
Taquilla & Lime Rubbed Swordfish with a Margarita Dipping Sauce.
Garlic Scented jumbo Shrimp and Chorizo Sausage Skewer.
Sweet Potato Pancakes with Homemade Apple Chutney.
Lump Crab Cakes with a lemon Aioli
Smoked Salmon Napolean Gateu Topped with Caper & Dill Aioli
Roasted Finger Ling Potatoes with Caviar and Creme Fraiche.

Buffet Sample Menu

Wild baby field greens, Vegetable tart with Chevre cheese,

Baby roasted tomato and vegetable medley drizzled with aged balsomic glaze

Stuffed Chicken Provencal, stuffed with herb goat cheese served with tomato and basil pesto sauce

Carved top round of beef with horseradich cream & bernaise sauce

Pan seared herb crusted salmon with a miso glaze

Oven roasted potato trio of russset, red bliss and sweet potatoes

Haricot verte with toasted almonds and ameretto butter

Dessert

Assorted miniature pick up pastries, eclairs,torts, cannolis, tarts and puffs

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Orange Pekoe and Herbed Teas

The Royalton Wedding

Passed Hors D’ Oeuvres

Creole Chicken on Tostadas topped with a Sweet
Corn and Black Bean salsa.
Braised Shortrib Panninis with onion relish.
Maryland Crab Cakes served with chipotle pepper aioli.
Mini Ginger Beef Wellington Puffs.
Stuffed Mushrooms Roasted Garlic, Proscuitto and Seasoned Bread Crumbs.

Sit Down Sample Menu

First Course

Baby Spinach and Radicchio Salad with roasted pecan, Gorgonzola cheese, Griiled Anjou Pear and a sherry mustard vinaigrette.

Entree

(assign one of the following entrée per guest)

Carved Tenderloin of Beef with a cabernet wild mushroom demi glaze.

or
Chilean Sea Bass with wilted spinach, roasted tomato, cream sauce.

or
Pecan Encrusted Frenched Chicken Breats with Portobeelo Mushroom Rageut and vidalia onion compote.

Garlic Mashed Potatoes.

Roasted Asparagus Spears with Lemon Citrus Oil.

Dessert

Assorted Miniature Pick Up Pastries, Eclairs, Torts, Cannolis, Tarts and Puffs

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Orange Pekoe and Herbed Teas

The Traditional Buffet Wedding

Passed Hors D’ Oeuvres

Herbed Potato Rounds with Smoked Salmon.
Seared Tuna Steak on Crispy Cucumber topped with Pickled Ginger and Wasabi Cream.
Brie, Raspberry and Almonds in a hand shaped Phyllo Star.
California Rolls with Wasabi and Soy Dipping Sauce.
Pistachio Encrusted Chicken Satay served with a Sweet Soy Dipping Sauce.
Maryland Crab Cakes served with chipotle pepper aioli.
Mini Ginger Beef Wellington Puffs.
Scallop, Mango and Corn Salsa Tartlets.
Asparagus and Risotto Cake with Red Pepper and Fontina Cheese.

Buffet Sample Menu

Meculin greens with cranberies candied walnuts sprinkled crumbled gorgonzola and roasted diced beats with baby tomatoes and a balsomic vinaigrette.

Buffet

Grilled Mediterranean Flank Steak Marinated with olives, capers and served with putanesca sauce.

Chicken Breast Cog Au Vin, thyme, rosemary, mushrooms & smoked bacon in a mahogany sauce.

Grilled Salmon with a champagne cream sauce.

Oven Roasted Fingerling Potatoes with rosemary butter.

Roasted seasonel vegetable medley.

Sliced Peasant and Artisan Breads with Fresh Whipped Butter.

Dessert

Assorted Miniature Pick Up Pastries, Eclairs, Torts, Cannolis, Tarts and Puffs.

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Orange Pekoe and Herbed Teas

The Waldorf Wedding

Passed Hors D’ Oeuvres

Slivered Roasted Sirloin on a Sourdough Crouton.
Pissaladiere Tartlets ~ Chicken Spring Roll
Miniature Crab Cakes with Chili Lime Remoulade
Wild Mushroom Turnovers ~ Scallops Wrapped in Bacon
Phyllo triangles with Goat Cheese and Figs
Short Rib Tartlet with Spicy Aioli

Sit Down Sample Menu

First Course

Vermont Spinach Salad with Maple Walnuts, Sliced Apples, Grafton Cheddar and Smoked Bacon.

Entree

(assign one of the following entrée per quest)

Roasted Tenderloin of Beef with sweet onion confit.

or
Oven Roasted Sea Bass Fillet with a lemon butter drizzle and fresh herbs.

or
Seared Rare Long Island Duck Breast Confit with a shiitake mushroom compote.

Mashed Yukon Gold Potato with Truffle Oil.

Braised Baby Vegetable Mélange.

Dessert

Assorted Miniature Pick Up Pastries, Eclairs, Torts, Cannolis, Tarts and Puffs

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Orange Pekoe and Herbed Teas

Classic Wedding

First Course

DavidJosephs Caesar Salad with Crisp Romaine Lettuce, Kalamata Olives, Seasoned Croutons, Parmesan Shards and Fresh Tomatoes with a Creamy Caesar Dressing

Entrée

Breast of Capon Stuffed with Herbed Spinach, Ricotta, Garlic and Sun-Dried Tomatoes Napped with an Herb Beurre Blanc Sauce Finished with Fried Leeks

Mushroom Carved Roasted Baby Red Potatoes with Rosemary and Fresh Herbs

Blue Lake Green Beans wrapped with Carrot Threads

Set at Each Table

Linen Lined Basket of Harvest Rolls, Country Breads and Assorted Lavosh
Butter Triangles to Each Bread & Butter Plate

Dessert

A Beautiful Wedding Cake Served to Individual Dessert Plates with Fresh Berries, Sabayon Sauce and Fresh Mint Accent

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Orange Pekoe and Herbed Teas

International Set Wedding

Tower of Mango, Spinach, Dried Cherries and Goat Cheese in a Citrus Vinaigrette
Set on Red Leaf, Red Oak Leaf, Bibb, Belgium Endive and Frisee
Accented with Mango, Dried Cherries and Chives
Finished with a Pinot Noir Vinaigrette

Intermezzo

Blackberry Sorbet with Fresh Blackberries Garnished with a Sprig of Mint

Entrée

Grilled Mignons of Filet of Beef Finished with Merlot Sauce
and
Citrus Braised Australian Black Sea Bass with a Ginger-Citrus Sauce
Accented with Fresh Herb Bouquet

Sauté of Fingerling Potatoes, Olive Oil and Fresh Rosemary

Asparagus Spears and Baby Garden Carrots with Greening

Set at Each Table

Linen Lined Basket of Petite Baguettes, Brioche Rolls,
Roasted Tomato Focaccia and Herbed White Cheddar Pastry Twists
Butter Rosettes to Each Bread & Butter Plate with Lemon Leaf garnish

Dessert

A Beautiful Wedding Cake Layered with Fresh Strawberries Set on a Pool of Strawberry Purée with Fresh Seasonal Berries and Mint Garnish

Coffee

Regular and Decaffeinated French Roast Coffee
Cream, Amber Sugar Crystals, Diet Sweetener, Whipped Cream
Chocolate Shavings, Cinnamon Sticks and Candied Orange Segments
Tea with Lemon Available

Later in the Evening

Waiters to Pass Trays of Chocolate Dipped Strawberries, Chocolate Covered Pineapple and Banana Toffee Crunch

Consummate Entertainer Wedding

First Course

Petite Amuse
Petite Heirloom Tomato with Ricotta Cheese
20 Year Old Balsamic Vinegar and Extra Extra Virgin Olive Oil

Second Course

Parchment Thin Smoked Salmon with Fresh Trout Terrine and White Asparagus Accented with Gourmet Micro Greens and Lemon Zest Finished with Mimosa Vinaigrette

Entrée

Seared Breast of Duck with Pomegranate au Merlot Glaze
Set on Quinoa Salad

Petite Potatoes Anna Crisp

Sugar Roasted Baby Red and Yellow Beets with Haricot Vert

Set at Each Table

Linen Lined Basket of Scallion Lavosh, Petite Baguettes, Zucchini Muffins,
Cheese Pennies and Assorted Petite Rolls
Parsley Dusted Butter Stars

Vegetarian Alternative

Crepes with Provencal Grilled Vegetables and Goat Cheese Ragout
Set on Wafer Thin Saffron Potatoes
Finished with Goat Cheese Sauce and Fresh Herb Bouquet
Accented with Roasted Baby Vegetables

Dessert

Waiter to Serve Tableside

Australian Pavlova with a Delicate Meringue and Bountiful Fresh Fruits Accompanied by Dark Semi Sweet Chocolate Sauce and Tropical Fruit Coulis

Coffee

Regular and Decaffeinated French Roast Coffee
Cream, Sugar and Diet Sweetener
Tea with Lemon Available

All Seasons Wedding

First Course

Chilled Poached Lobster Tail with Lemon Vinaigrette and Truffle Oil Bouquet of Gourmet Baby Greens with Nasturtium Blossoms Accented with Lotus Root and Pepperberry Leaf

Intermezzo

Pink Grapefruit Sorbet Drizzled with Campari Finished with Fresh Raspberry and Mint

Entrée

Rosemary Infused Roasted Loin of Veal Set on Dried Fruit and Toasted Almond Relish Finished with an Orange Blossom Honey-Pinot Noir Sauce with Fresh Rosemary

Twice Baked Garlic Potato Rosette with Gaufrette Potato Crisp

Grilled Baby Vegetables

Set at Each Table

Linen Lined Basket of Sesame Lavosh, Brioche Rolls, Cinnamon-Raisin Crisps,
Pretzel Rolls and Tomato Focaccia
Parslied Butter Triangles to Each Bread & Butter Plate

Dessert

Split Four Chocolate Dome Set on Mixed Berry Coulis and Mango Sauce Finished with Fresh Seasonal Berries and Fresh Mint

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Tea with Lemon Available

Epicurean Entrepreneur

First Course

Sea Scallop Ceviche with Scallop Infused Avocado and Delicate Lola Rosa Lettuce Tossed in a Lime Vinaigrette Accented with Lime Emulsion, Caviar and Edible Pansy

Entrée

Roasted Petite Lamb Chops with Asian Pear Relish and Balsamic-Rum Syrup

Saffron Infused Long Grain Rice with Fresh Chives

Sautéed Root Vegetables and Haricot Vert

Set at Each Table

Linen Lined Basket of Ciabatta, Pretzel Rolls, Crusty Italian Bread and Assorted Focaccias
Parslied Butter Triangles to Each Bread & Butter Plate

Third Course

Ripened Brie de Meaux
with Sliced Golden Apples and Flame Red Grapes
Accompanied by Crostini and Water Crackers

Dessert

Warm Chocolate Clafouti Topped with Brandy Snap Basket Filled with Mandarin Orange Mousse and Fresh Fruit

Coffee

Regular and Decaffeinated Dark Roast Coffee
Cream, Sugar and Diet Sweetener
Tea with Lemon Available